Directions
1. Prepare the fish: Using a sharp knife, thinly slice the sashimi-grade fish into bite-sized pieces and arrange them on a plate in a single layer.
2. Season: Drizzle the fish slices with olive oil and a few drops of soy sauce (if using).
Then, sprinkle the Haiku Yuzu Salt over the top to enhance the flavor with a citrusy, salty
kick.
3. Add garnishes: Scatter thin slices of shallot over the fish and add fresh herbs or
microgreens for a fresh touch. If desired, add a few thin slices of chilli for a touch of
heat.
4. Finish with lemon: Drizzle fresh lemon juice over the carpaccio to bring some
acidity to balance the richness of the fish.
5. Serve: Serve immediately as an appetizer or light main dish.
